From the World To Our Plates

A hearty, comforting stew with tender beans and rich tomato flavor.

Serves 4. Thanks to Koch Dich Türkisch for the recipe inspo! (link)

Ingredients

• 500 g white beans
• 1 large onion, diced
• 50 g butter
• 4–5 red peppers, seeded and chopped
• 2–3 tomatoes, peeled and diced
• 1 tbsp salça (tomato-paprika paste)
• 200 ml strained tomatoes
• 1 garlic clove, peeled
• Pul biber (dried chili flakes), to taste
• Water, as needed

Directions

1. Soak beans overnight in enough warm water to cover by 5 cm.
2. Peel and dice tomatoes (tip: score the skin, pour hot water over, then peel) and chop onions, peppers, and garlic.
3. Drain soaked beans, rinse, and simmer in water for ~1 hour until tender but slightly firm inside; drain.
4. In 50 g butter, sauté onions, garlic, and peppers until soft. Gradually add diced tomatoes.
5. Stir in salça, chili flakes, and strained tomatoes.
6. Gently mix in beans and add enough water to just cover.
7. Simmer slowly for about 30 minutes, then serve warm.

A classic Turkish side dish — fluffy, buttery rice with toasted noodles, perfect alongside stews, grilled meats, or vegetables.

Serves 4. Thanks to Eat Club / Bettina Uphus for the recipe inspo! (link)

Ingredients

• 250 g rice (preferably from a Turkish supermarket)
• 1 tsp salt
• 4 tbsp olive oil
• 4 tbsp orzo (Arpa Şehriye) or Italian risoni
• 30 g butter
• 500 ml water (adjust as needed)
• Optional: flaked almonds or extra butter for garnish

Directions

1. Place rice and salt in a large pot and cover with boiling water. Let soak for 30 minutes, then drain and rinse under cold water.
2. Heat olive oil in a wide, shallow pot. Add the orzo and stir constantly until golden brown.
3. Stir in butter, then add the rice. Pour in water so it covers the rice by about 1 cm; adjust with more water if needed. Add salt and bring to a boil.
4. Wrap the pot lid with a clean kitchen towel and cover the pot. Reduce heat and simmer for 20 minutes without lifting the lid.
5. Fluff the rice with a fork and optionally garnish with flaked almonds or small butter pieces before serving.

Crispy, golden pastry rolls filled with tangy feta and fresh parsley – easy and so delicious!
(I air fryed mine and it worked perfectly. Just brush with some oil.)

Serves 4. Thanks to Tastybits for the recipe inspo! (link)

Ingredients

• 12 sheets phyllo dough
• 200 g feta or Turkish white cheese
• 1 bunch parsley, chopped
• Salt and pepper, to taste
• 100–200 ml vegetable oil for frying
• Optional: splash of olive oil, lemon juice, or dip for serving

Directions

1. Mix cheese, parsley, salt, and pepper. Optionally add a small splash of olive oil and lemon juice.
2. Place ~1 tbsp filling on a phyllo triangle. Fold in the long edges and roll up the dough. Moisten the end with water to seal. Repeat for all rolls.
3. Heat oil in a pan and fry rolls for 3–5 minutes until golden and crispy on all sides.
4. Drain on paper towels.
5. Serve warm with lemon, fresh parsley, and a yogurt or tzatziki dip.

Spiced, juicy meatballs — perfect for grilling or pan-frying, served with rice, grilled vegetables, and a yogurt-cucumber sauce.

Serves 4. Thanks to Turkish Food Travel for the recipe inspo! (link)

Ingredients

• 500 g ground meat (beef or mix with 30% lamb, 20% fat recommended)
• 2 medium onions
• 4 tbsp breadcrumbs (soaked in water if stale)
• Handful parsley (optional)
• 1 tsp each: salt, black pepper, paprika
• ¼ tsp baking soda (optional; can mix with a few drops of lemon juice)
• 1–2 large firm tomatoes, cut into wedges
• 6–8 green sweet peppers
• 3 tbsp olive oil

Directions

1. Finely chop onions and parsley by hand or in a food processor. Mix with soaked breadcrumbs if using.
2. Add ground meat, spices, and baking soda (with lemon juice) and mix until evenly combined.
3. Wet hands with water, shape mixture into small balls slightly smaller than a mandarin, then press to form disks.
4. Heat a griddle or non-stick pan, brush with olive oil, and cook the köfte over medium heat until cooked through.
5. Grill tomato wedges and green peppers alongside the köfte.
6. Serve with rice pilaf and optionally a salad or Cacık (yogurt-cucumber sauce).

A light, refreshing dip with yogurt and cucumber.

Serves 4. Thanks to So nach Gefühl for the recipe inspo! (link)

Ingredients

• 250 g Turkish yogurt (3.5% fat or higher)
• 1 cucumber (~150 g)
• 1 tbsp dried mint (Nane)
• ½ tsp salt
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, fresh or confit (optional)

Directions

1. Grate or dice the cucumber to your desired size, place in a bowl, sprinkle with salt, and let sit briefly.
2. Crush or mash garlic with a little salt and add to the cucumber.
3. Stir in yogurt, adding a splash of water to reach your preferred consistency.
4. Mix in dried mint, adjust seasoning with salt, and drizzle olive oil on top.
5. Chill before serving.